You’ve heard it said that the way to a man’s heart is through his stomach. Fortunately, good food eaten in the company of great friends also reaches a woman’s heart, and Shirley Tedesco’s heart definitely needs reaching one particular Mother’s Day.

Shirley and Joe Tedesco have recently experienced some heartbreak, but it’s Shirley who is having a hard time getting back into the swing of things. On the outside, she appears to be the same wonderful wife and mother she’s always been. Fortunately, Joe can see through the warm and fuzzy façade to the broken heart within, and he won’t let his wife’s heart turn to stone.

Together with their best friends, Smiley and Charlene Roberts, Joe plans a Mother’s Day surprise for Shirley that includes delicious food sure to melt anyone’s defenses. Shirley understands that she’s been loved from the inside out, and the once unhappy mother finds the strength to direct her heart back to her family.

I featured peach cobbler on the Mother’s Day menu at the church where Smiley and Charlene attend. The following recipe is the one I had in mind for the above-mentioned scene. It’s easy to make, but it looks quite impressive and tastes like you slaved over it.

Old-Fashioned Peach Cobbler

8 Georgia peaches, peeled and sliced, about 6 to 8 cups

¼ c bourbon

¼ c dark brown sugar

2 T corn starch

1 t ground cinnamon

2 t vanilla

 

Dumplings:

1 1/2 c all-purpose flour

½ c raw sugar, plus more for dusting

2 t baking powder

1/2 t sea salt

16 T (2 sticks) cold unsalted butter

3/4 c heavy cream, plus more for brushing

 

Heat the oven to 375° F.

In a large bowl add the peaches, bourbon, dark brown sugar, cornstarch, vanilla, and cinnamon. Mix well to coat the peaches evenly. Set aside.

To prepare the dumplings, sift the flour, baking powder, and salt into a bowl. Add the sugar, and stir to mix well. (The large crystals of raw sugar will not pass through a sifter.) Cut twelve tablespoons (1 ½ sticks) butter into small pieces.  Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs.  Pour in the cream and mix just until the dough comes together.  Don’t overwork; the dough should be slightly sticky but manageable.

In a twelve-inch cast iron skillet over medium-low heat, melt the remaining four tablespoons butter.  Add the peaches and cook gently until heated through, about five minutes.  Drop the dough by tablespoonsful over the warm peaches. There can be gaps as the dough will puff up and spread out as it bakes.  Brush the top of the dumplings with heavy cream and sprinkle with sugar. Put the skillet into the oven with a baking sheet on the next rack down to catch any drips.  Cook for 40 to 45 minutes until the top is browned and the peach juice is bubbling.

Allow the cobbler to sit for five minutes, and then serve it warm with fresh whipped cream or vanilla ice cream. Enjoy!